Christmas Mince Pies with The Wooden Spoon “Tipsy” Mincemeat.
There’s nothing quite like the aroma of freshly baked mince pies drifting through the house in December. Flaky pastry, gently spiced fruit, and that little boozy warmth—it’s Christmas in a bite.
This recipe uses **The Wooden Spoon’s “Tipsy” Mincemeat**, which is beautifully rich and fruity with a festive kick, making the pies taste like you’ve been slowly stirring a secret family recipe all autumn.
Ingredients (Makes 12–16 pies)
For the pastry
- 225g plain flour
- 125g cold unsalted butter, cubed
- 2 tbsp icing sugar
- Pinch of fine salt
- 1 egg yolk
- 2–3 tbsp cold water
For the filling
1 jar of The Wooden Spoon ‘Tipsy’ Mincemeat
To finish
- 1 egg, beaten (for brushing)
- Icing sugar, for dusting
Instructions
Make the pastry
- In a mixing bowl, combine the flour, icing sugar, and salt.
- Add the cold butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
- Add the egg yolk and 2 tbsp of cold water. Use a fork to bring the dough together, adding an extra splash of water only if needed.
- Form the dough into a disc, wrap it, and chill in the fridge for 30 minutes.
Prepare the tins
Grease a 12-hole muffin tin or shallow bun tin with a little butter. Preheat your oven to 200°C (180°C fan) / 400°F / Gas 6.
Roll and cut
- On a lightly floured surface, roll the chilled pastry to about 3mm thick.
- Cut out circles large enough to line your tin (a 9–10cm cutter works well).
- Press the pastry circles gently into each hole.
- Cut out smaller circles or festive shapes (stars, holly leaves, snowflakes) for the tops.
Fill the pies
Spoon a generous teaspoon of ‘Tipsy’ Mincemeat into each pastry case. Don’t overfill—mincemeat bubbles up beautifully and can overflow.
Add the lids
Place your pastry tops on each pie. If using full lids, lightly wet the edges of the base pastry so they seal.
Brush the tops with beaten egg for a glossy golden finish.
Bake
Bake for 18–22 minutes, or until the pastry is crisp and golden.
Cool and dust
Allow the pies to rest in the tin for 5 minutes before transferring to a rack. Dust with icing sugar while warm for a snowy Christmas sparkle.
Serving Ideas
- Warm with brandy cream
- Room temperature with a cup of tea
- Wrapped in a little parchment bundle as a homemade festive gift
Storage
Your mince pies keep well in an airtight tin for up to 5 days. They also freeze beautifully—just reheat from frozen at 160°C for about 10 minutes.
